Can I freeze these empanadas?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding about 5-10 minutes to the baking time.
LUNCH
Classic Chilean Empanadas de Pino with Egg and Olives
Discover the authentic taste of Chile with these savory empanadas, generously filled with a traditional 'pino' mixture of seasoned ground beef and onions. Each pastry also features slices of hard-boiled egg and briny olives, creating a satisfying and flavorful experience perfect for any meal or gathering.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add diced onion to the skillet with the beef. Cook until softened and translucent, about 8-10 minutes. Stir in cumin, paprika, salt, and black pepper. Cook for 1 minute more, then remove from heat and let the pino filling cool completely.
03
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
04
Lay out empanada discs on a clean surface. Place about 2 tablespoons of the cooled pino filling on one half of each disc, leaving a border. Top the filling with 1-2 slices of hard-boiled egg and 3-4 olive halves.
05
Fold the other half of the empanada disc over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
06
Arrange the sealed empanadas on the prepared baking sheet. Brush the tops of each empanada with the beaten egg wash.
07
Bake for 20-25 minutes at 375°F (190°C), or until the empanadas are golden brown and puffed. Let cool for a few minutes before serving.
About This Recipe
Discover the authentic taste of Chile with these savory empanadas, generously filled with a traditional 'pino' mixture of seasoned ground beef and onions. Each pastry also features slices of hard-boiled egg and briny olives, creating a satisfying and flavorful experience perfect for any meal or gathering.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the pino filling is completely cool before assembling the empanadas; this prevents the dough from becoming soggy and makes them easier to handle. For extra flavor, you can add a pinch of dried oregano to the pino mixture.
Easy Substitutions
If Kalamata olives are too strong, use milder green olives. Ground turkey can be used instead of ground beef for a lighter version. For a spicier kick, add a pinch of red pepper flakes to the pino filling.
Storage & Reheating
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crispy.
Serving Suggestions
Serve these empanadas warm with a side of pebre (Chilean salsa) for dipping. They are also excellent with a simple green salad dressed with a light vinaigrette. For a more substantial meal, pair them with a bowl of lentil soup. A glass of Chilean Carmenere wine makes a wonderful accompaniment for adults.
Common Mistakes
1. Not cooling the pino filling: This can make the dough soggy and difficult to work with, leading to tears and leaks. Always cool the filling completely. 2. Overfilling the empanadas: Too much filling makes it hard to seal the edges properly, causing them to burst during baking. Use about 2 tablespoons per empanada. 3. Not sealing the edges well: If the edges aren't firmly pressed and crimped, the filling will leak out. Take your time to seal them securely. 4. Baking at too low a temperature: This can result in pale, undercooked empanadas. Ensure your oven is preheated to the correct temperature for a golden, crispy crust.
Frequently Asked Questions
What kind of empanada discs should I use?
Look for store-bought empanada discs labeled 'for baking' or 'para horno' in the refrigerated section of your grocery store. They are typically made with wheat flour.
Can I make the pino filling ahead of time?
Absolutely! The pino filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This can save significant prep time.
MORE TO KNOW
Achieving a perfectly sealed empanada is key to preventing the filling from leaking during baking. After pressing the edges together, use the tines of a fork to create a decorative and secure crimp. If the dough feels dry, you can lightly moisten the edges with a little water before sealing. For a truly authentic touch, some Chilean recipes include a small amount of raisins in the pino filling, adding a subtle sweetness that balances the savory notes.
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